Directions

In a large bowl, stir together all ingredients for meatballs until well combined. If mixture seems dry, add 1 tablespoon water.

2.

Roll turkey mixture into 1 1/2 inch balls. Place meatballs on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.

3.

Heat olive oil in a large pot over medium high heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 10 minutes.

4.

Add chicken broth and sprigs of thyme bring to a simmer. Add meatballs and cook for 10 minutes. Stir in spinach, pasta, and lemon juice. Cook until pasta is tender, about 5 minutes, depending on size. Season soup with salt and pepper to taste. Remove stalks of thyme.

5.

Serve soup with chopped parsley and freshly grated Parmesan as a garnish.

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